Sheet-Pan Miso-Maple Salmon + Winter Veggies

Sweet-salty, deeply savory salmon with caramelized winter vegetables—all on one pan, with minimal dishes and maximum weeknight joy.

Why you’ll make this on repeat

Miso brings umami and a little funk, maple adds glossy sweetness, and a hot oven does the rest. While the salmon turns flaky and lacquered, the veggies roast into crisp edges and tender centers. It’s cozy, bright, and somehow feels fancy without trying.

Ingredients (serves 4)

Salmon + glaze

• 4 salmon fillets (about 5–6 oz each), skin-on or skinless
• 2 tbsp white or yellow miso
• 2 tbsp maple syrup
• 1 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar (or lemon juice)
• 1 tsp toasted sesame oil (optional but great)
• 1–2 cloves garlic, grated (or 1 tsp grated ginger, or both)

Winter veggies

Pick what you love—this is flexible. Aim for ~6 cups total.

• 3 cups Brussels sprouts, halved
• 2 cups peeled sweet potato or squash, ¾-inch cubes
• 1 large red onion, cut into wedges
• 1–2 tbsp olive oil
• Salt + black pepper

To finish (optional but delicious)

• Sesame seeds
• Sliced scallions
• Lime wedges
• Chili flakes or chili crisp

How to make it

1. Heat the oven.
   Set to 425°F (220°C). Line a sheet pan with parchment or foil for easy cleanup.
2. Mix the glaze.
   In a small bowl, whisk miso, maple syrup, soy sauce, vinegar, sesame oil, and garlic/ginger until smooth.
3. Roast the sturdy veggies first.
   Toss sweet potato/squash and onion with olive oil, salt, and pepper on the sheet pan. Roast 12 minutes.
4. Add Brussels sprouts.
   Toss sprouts with a drizzle of oil and a pinch of salt, add to the pan, and roast 10 more minutes. (Veggies should be getting browned.)
5. Add salmon + glaze.
   Push veggies to make room. Place salmon on the pan. Brush generously with the miso-maple glaze.
6. Finish roasting.
   Roast 8–12 minutes, depending on thickness, until salmon flakes easily and veggies are caramelized. Broil 1–2 minutes at the end for extra gloss and char—keep an eye on it.
7. Serve.
   Sprinkle sesame seeds + scallions, squeeze lime, and add chili if you like.

Easy serving ideas

• Over rice (white, brown, or sushi rice) with extra lime.
• With noodles (soba is especially good) tossed with a splash of soy + sesame oil.
• In a bowl with shredded cabbage, avocado, and a quick drizzle of the pan juices.

Pro tips for perfect sheet-pan results

• Cut veggies evenly so everything finishes together.
• Don’t overcrowd the pan—use two pans if needed for better browning.
• Save a spoonful of glaze to brush on right after baking for extra shine (just don’t double-dip with raw fish).

Variations

• Swap veggies: broccoli, cauliflower, carrots, parsnips, beets, or fennel work beautifully.
• Make it spicy: add 1–2 tsp sriracha or gochujang to the glaze.
• Citrus twist: add orange zest + a little orange juice to the glaze.
• No maple? Honey or brown sugar works.

Storage + leftovers

• Keeps in the fridge up to 3 days.
• Reheat gently at 300–325°F until just warmed (or flake salmon cold into salads).